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Churri (Indian Yogurt Herb Sauce)

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Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Sauce, Side

Tags: easy, indian, recipes using buttermilk, recipes using chile, recipes using cilantro, recipes using fresh ginger, recipes using onion, recipes using salt, recipes using yogurt, recipes with metric units, recipes without cooking time, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AChurri_%28Indian_Yogurt_Herb_Sauce%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AChurri%20%28Indian%20Yogurt%20Herb%20Sauce%29&oldid=4531773

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 teaspoon cumin seed
  • 10 grams fresh mint, chopped
  • 15 grams fresh coriander leaves, chopped
  • 2 cm fresh ginger root, chopped
  • 2 fresh green chile peppers, chopped
  • 3 deciliters natural (plain) yoghurt
  • 3 deciliters cultured buttermilk
  • 1 pinch of salt
  • 1 onion, chopped

Directions

  1. Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn.
  2. Grind the toasted cumin seeds with a mortar.
  3. Grind the mint, coriander leaves, ginger, and chili peppers into a paste.
  4. Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well.
  5. Add the onion and the ground cumin.